Briam (Greek Baked Vegetables)

Photo: Down to Earth Recipes
This Greek summertime favorite features oven roasted vegetables layered with a savory tomato sauce.
Yield
15-18 Servings
Vegan
Gluten-Free
Nut-Free
Soy-Free
Entrees
Ingredients
  • 3
    Tablespoons olive oil
  • 2
    cups chopped onion
  • 4
    large cloves garlic, minced
  • 4
    cups chopped tomatoes
  • 1
    Tablespoon basil
  • 1
    Tablespoon thyme
  • 2
    teaspoons oregano
  • 1
    Tablespoon agave nectar
  • Salt
    and pepper to taste
  • 4
    large red potatoes, sliced
  • 4
    cups sliced zucchini
  • 4
    cups sliced Japanese eggplant
    Instructions
    1. Preheat oven to 375°. Lightly grease a 9x13 baking
      dish. Set aside.
    2. In a large skillet, heat oil over medium heat.
    3. Add onion and garlic and sauté until translucent.
    4. Add tomatoes and cook for 5 minutes or until tomatoes
      begin to cook down.
    5. Add basil, thyme, oregano, salt, pepper and agave.
      Mix well.
    6. Cook for a few minutes more or until tomatoes begin
      to thicken. Remove from heat.
    7. Pour a think layer of tomatoes on the bottom of
      prepared baking dish. Beginning with potatoes, lay out in an even layer.
      Sprinkle with salt and pepper. Next add a layer of zucchini and then eggplant.
      Repeat a layer of potatoes, sprinkle with salt and pepper. Then add a layer of
      zucchini and then eggplant.
    8. Top with tomatoes and spread evenly over layer of
      eggplant.
    9. Cover with foil and bake for 45 minutes. Remove foil
      turn oven to broil and cook for 5 minutes.
    10. Remove from oven and let cool slightly. Enjoy!